You know that feeling when it’s chilly outside, your socks are mismatched, and you just need something warm and sweet? Yeah, that’s where this pumpkin French toast comes in. It’s like autumn gave you a hug… and then offered you breakfast. I first made this on a Sunday when I had leftover pumpkin purée from pie-making. Honestly, I was just trying to use it up, but it turned into one of those “why didn’t I make this sooner?” moments.
🍂 Recipe Card – Pumpkin French Toast
Ingredients
- 2 eggs
- ¼ cup milk
- ¼ cup pumpkin purée
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 8 slices thick, hearty bread (brioche or challah is dreamy)
Instructions
- In a medium bowl, whisk together eggs, milk, pumpkin purée, pumpkin pie spice, cinnamon, and brown sugar until smooth.
- Heat a nonstick skillet or griddle over medium heat — give it a light butter or oil coating so nothing sticks.
- Dip each slice of bread into the pumpkin mixture, coating both sides but not letting it get soggy (unless you like that custardy middle — your call).
- Cook for about 2–3 minutes per side, until golden and slightly crisp.
- Serve warm with maple syrup, whipped cream, or a sprinkle of powdered sugar.
Pro tip: Leftovers? Pop them in the toaster the next day and it’s like breakfast magic all over again.
❓ FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
You can, but skip the extra sugar and spices since it’s already sweetened and flavored.
What kind of bread works best?
Thick slices of brioche or challah soak up the batter without falling apart — regular sandwich bread works too, but won’t be as fluffy.
Can I make this ahead of time?
Yep! You can mix the batter the night before and keep it in the fridge, or cook the French toast and reheat in the toaster or oven.
Do I have to use brown sugar?
Nope — white sugar, maple syrup, or even honey can step in.
Pumpkin French Toast
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A cozy and delicious pumpkin French toast, perfect for autumn mornings.
Ingredients
- 2 eggs
- ¼ cup milk
- ¼ cup pumpkin purée
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 8 slices thick, hearty bread (brioche or challah is dreamy)
Instructions
- In a mixing bowl, whisk together eggs, milk, pumpkin purée, pumpkin pie spice, cinnamon, and brown sugar.
- Preheat a skillet or griddle over medium heat.
- Dip each slice of bread into the pumpkin mixture, ensuring both sides are coated.
- Place coated bread slices on the skillet and cook until golden brown on each side, about 3-4 minutes per side.
- Serve warm with syrup, whipped cream, or your favorite toppings.
Notes
For best results, use thick slices of sturdy bread like brioche or challah to soak up the pumpkin mixture without falling apart.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: pumpkin French toast, pumpkin, breakfast, autumn, fall recipe
Final Bite
Pumpkin French toast isn’t just a recipe — it’s basically your kitchen saying, “Hey, slow down and enjoy the morning.” Whether you’re serving it up on a lazy Sunday or just want to make Tuesday feel like a holiday, this dish delivers all the cozy vibes. And honestly, if you’ve got leftover pumpkin from pie-making season, this is your sign to turn it into breakfast.
